Preparation

In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

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Recent Review

We served this relish as a side dish to "Roast Pork Tenderloins with Cranberry-Port Sauce". We made the pork first with the cranberries. The second time, I served it with this Olive Relish. (First the pork was served with sweet sauce, then with this savory relish.) This relish is so quick and simple, I'm sure I'll make it again. The coriander seed is a good flavor match with the olives.(I really like coriander!)